Shakshuka Recipe | Premio Foods



  • 1 package sliced Premio Hot Italian Antibiotic-Free Sausage
  • 2 tbsp. olive oil
  • 1/2 cup chopped yellow onion
  • 1 cup diced sweet red pepper
  • 1 tsp. salt
  • 2 tsp. minced garlic
  • 3 cups chopped fresh or canned tomatoes
  • 3 large eggs
  • Freshly ground black pepper
  • A handful of parsley or other microgreens
  • Crusty bread for serving

This Shakshuka recipe makes two to four servings.

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Shakshuka:

Our Shakshuka recipe celebrates the roots of this traditional dish, eaten in Middle Eastern and North African nations. The word “shakshuka” means “mixture” in Arabic. This dish combines many flavors from our hot and tangy sausage to savory red pepper and sweet tomato. We top it all off with an egg to bring all the flavors together. While many people eat Shakshuka for breakfast, you can make it for any meal because it’s simple and fast.

  1. Heat your olive oil over medium heat in a large frying pan or cast-iron skillet. Add the onion and red pepper, stirring often for about 10 minutes.
  2. Add the salt, garlic and tomato, and stir well to mix all the ingredients.
  3. Add the sliced sausage. Continue to cook until the mixture thickens, which should take about 20 minutes.
  4. Crack the eggs one at a time. Put them directly into the sauce for sunny side up, or you can experiment with other types of eggs, such as poached.
  5. Lower the heat to medium-low and cover the pan for a few minutes. Grind a bit of black pepper and sprinkle with more chopped fresh parsley, microgreens or any other garnishes you desire for flavor and color.
  6. Serve with bread and enjoy while warm.

Love the flavor of our Premio Hot Italian Antibiotic-Free Sausage? The next time you shop for our products, consider trying a new variety. Search for Premio sausage in a store near you.

Recipe inspiration from @baris_belly

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